Creole Cream Cheese Recipe

1. 1

   In a large stainless steel or glass bowl, combine skim milk, buttermilk, rennet, and salt.

2. 2

   Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 to 24 hours.

3. 3

   You will then find one large cheese curd floating in whey.

4. 4

   Use a slotted spoon to fill molds with the cheese.

5. 5

   Discard the whey.

6. 6

   Place molds on a rack in a roasting pan (so cheeses can drain) and cover lightly with plastic wrap.

7. 7

   Refrigerate for 6 to 8 hours.

8. 8

   Turn cheese out of molds and store in a tightly covered container for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.